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Broccolini Orzo Pasta Salad with Lemon Caper Dressing

4.89 | 18 reviews
This pasta salad is packed with vegetables and filled with flavor, thanks to the easy-to-make sizzled lemon caper dressing. This recipe can stretch across multiple diets, and it's great for meat eaters and plant-eaters alike. You can choose what sausage you prefer in this pasta salad recipe or you can keep it simple and just mix in your favorite beans.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 tablespoon and 1/2 teaspoon Diamond Crystal kosher salt, divided, plus more to taste
  • 10 ounces orzo
  • 1 medium lemon, halved
  • 2 tablespoons non pareil capers
  • 3 medium garlic cloves
  • 1/2 teaspoon red chili flakes
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 tablespoon Kewpie mayonnaise
  • 1/4 cup (0.25 oz) fresh parsley, chopped
  • 8 ounces broccolini, chopped
  • 2 cups (1.5 oz) fresh basil leaves
  • 4 cups (5 oz) arugula
  • 4 chicken sausage or vegetarian sausage links, see Note
  • 2 ounces shaved parmesan, optional

Instructions 

  1. Bring a large pot of water to a boil. Salt with 1 tablespoon of Diamond Crystal kosher salt, then add the 10 ounces of orzo and cook until al dente, according to package instructions. When it is finished, drain and set aside.
  2. Take 1/2 of the lemon and finely chop it, rind and all. Remove any seeds and add this to a medium sauté pan. Finely chop 2 tablespoons of capers and grate 3 garlic cloves. Add these to the pan along with 1/2 teaspoon of red chili flakes and 1/4 cup of extra-virgin olive oil.
  3. Place this pan over medium heat and let it come to a simmer. Let the mixture sizzle for 1-2 minutes, or until the lemon has darkened from a light yellow to golden. Remove this from the heat and pour it into the bowl you plan to toss the salad in. Set aside the pan to use again.
  4. To the bowl, add 1 tablespoon of Kewpie mayonnaise, 1/4 cup of fresh parsley, 1/2 teaspoon kosher salt and squeeze in the juice from the remaining lemon half. Mix into a creamy dressing, taste and season.
  5. Chop the 8 ounces of broccolini into small pieces and add them to the same sauté pan. Place the pan back over medium heat, season the broccolini with a pinch of salt and cook, stirring occasionally, for 3-4 minutes or until the broccolini is a vibrant dark green. Transfer this to the bowl with the dressing.
  6. Add the cooked orzo to the bowl. Tear in 2 cups of basil leaves and 4 cups of arugula and give everything a mix to coat in the dressing. Taste and season with more salt or lemon juice as preferred.
  7. Place the skillet back over medium-low heat and add a touch of olive oil if the pan is looking a bit dry. Gently cook your sausages, allowing them to cook untouched for 3-4 minutes before rotating them 90 degrees to continue cooking, repeating until the sausage is fully golden on the outside and an internal temperature of 165°F. Don't rush this process or you risk your sausages splitting.
  8. Chop the sausages and add them to the pasta salad. Shave in 2 ounces of parmesan, if that's your thing. Serve right away!

Notes

If you want to skip the sausage for another protein, I suggest using 1 13.5-ounce can of butter beans in their place. 
Serving: 1 bowlCalories: 509kcalCarbohydrates: 40gProtein: 25gFat: 29g